Protein Bagels with Cottage Cheese
User Reviews
4.8
Protein Bagels with Cottage Cheese
Description
This Protein Bagels with Cottage Cheese recipe uses a mixture of all-purpose flour (or wheat or gluten-free blends), baking powder, kosher salt, and well-drained cottage cheese. The dough is combined until crumbly, then kneaded to smooth and tacky consistency before shaping into bagel forms.
Bagels are initially air-fried at 280°F to create a golden crust, then finished in the oven at 375°F for 25 minutes to ensure a cooked-through texture. Allowing the bagels to cool for at least 15 minutes before slicing is essential to maintain structure. Seasonings such as everything bagel spice, sesame, poppy, garlic, or onion flakes can be added for variety.
These bagels provide a protein-focused alternative to traditional recipes and can be frozen or reheated wrapped in foil. Careful draining of the cottage cheese is important to prevent sticky dough, and additional flour may be added if needed.
Ingredients
- 1 cup all-purpose flour or whole wheat or gluten-free mix like cup4cup, (5 oz total in weight, unbleached
- 2 teaspoons baking powder (make sure it's not expired or it won't rise)
- 3/4 teaspoon kosher salt (use less if using table salt)
- 1 cup cottage cheese excess liquid strained well (I like Good Culture, 2%
- 1 egg or 1 large egg, beaten, white
- everything bagel seasoning optional
- sesame seeds
- poppy seeds
- dried garlic flakes
- dried onion flakes
Instructions
- In a large bowl combine the flour, baking powder and salt and whisk well. Add the strained cottage cheese and mix with a fork or spatula until well combined, it will look like small crumbles.
- Spray air fryer basket with oil. Transfer the bagels to the air fryer basket in batches without overcrowding and air fry 280F 15 to 16 minutes, or until golden. No need to turn.
- Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- Using your clean hands, working in the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes (it should not leave dough on your hand when you pull away).
- Let cool at least 15 minutes before cutting, this step is a must.
- Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting, this step is a must.
- Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
- Top with egg wash and sprinkle both sides with seasoning of your choice.
Notes
- Well-strain the cottage cheese to reduce moisture and avoid sticky dough; add more flour if needed for manageable texture.
- Allow bagels to cool at least 15 minutes before slicing to preserve their shape and crumb.
- Cooked bagels freeze well when tightly wrapped; reheat them in the oven wrapped in foil for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1bagel | |
| Calories | 164kcal | 8% |
| Carbohydrates | 28.5g | 10% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 5mg | 2% |
| Sodium | 583mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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